Chilled Indian Udon Noodle Salad

Ingredients:(Chilled Indian Udon Noodle Salad)

[For the tomato wedges:]
1 tomato, cut into wedges
5-6 caper berries
1 Tbsp olive oil
Season to taste with salt and pepper
[For the salad]
90 gm of udon noodles (dry weight)
5-6 florets of broccoli
60 ml olive oil
10 gms ginger, chopped
2 green chillies, split
1 big pinch mustard seeds
6-7 curry leaves
1/2 tsp turmeric powder
8-10 cashew nuts
1 pinch asafoetida
Season to taste with salt and pepper
2 basil leaves, chopped
Small bunch of coriander leaves, finely chopped
1 small bulb of a spring onion, finely chopped

Directions:(Chilled Indian Udon Noodle Salad)

Cook the noodles in salted boiling water for 5 minutes.
Put the tomato wedges on a baking tray with the caper berries.
Season them with salt, pepper and 1 tablespoon of olive oil.
Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.
While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.
To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.
Season it to taste with salt and pepper.
Once the noodles are done, leave them to cool in a tray.
Add balsamic vinegar to the sauteing vegetables.
Cook for around 5-7 minutes.
Toss all the ingredients together gently.
Mix in the vegetables with the noodles.
Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.

Asian Sesame Chicken Salad

 

Ingredients:(Asian Sesame Chicken Salad)

1 chicken breast grilled
1 cup Rucola leaves/mixed greens (Rucola leaves are commonly known as Rocket leaves)
1 tsp blanched almond slivers
1 tsp roasted sesame seeds
1/2 cup blanched asparagus
For the Dressing:
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp soya sauce
1/4 tsp chilly oil
[For the Chilli Oil]
1/2 tsp of chilli powder – saute in oil and keep aside to cool
1 pinch brown sugar
Salt and pepper to taste

Directions:(Asian Sesame Chicken Salad)

 

In a mixing bowl, whisk all the ingredients for the dressing, until smooth.
Cut the chicken in long strips.
Toss the greens with almonds, sesame seeds, and half of the chicken.
Top it with the rest of the chicken and asparagus.
Dress it up with the dressing before serving.